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1
Put sliced onions into the bottom of the crock pot.
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2
Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
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3
Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
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4
Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
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5
Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
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6
VARIATIONS:
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7
Italian Sandwiches:
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8
Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
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9
Barbecue Beef Sandwiches:
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10
Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
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11
-Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
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12
Leftovers are awesome, enjoy!
